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Thursday, December 8, 2011

Turkey Breast in the Slow Cooker

So this year, I decided I was going to utilize my slow cooker on Thanksgiving. I actually used two. I used my big one for the turkey breast, and my smaller one for the hashbrown casserole. I have to say, that this was the first year I was able to get everything done at the same time. That's always an accomplishment, don't you think? I think the slow cookers helped free up my oven for other things to cook. Anyway, I don't plan on making turkey any other way from now on, unless I have to do a whole bird to feed a big o'le crowd, but an eight pound turkey breast was just fine and we had plenty of leftovers. I have to say that this was one of the most moist turkeys I've ever had, and my husband said it was the best he'd ever eaten. I like compliments like that! I think I'll actually make this another time just for regular dinners, only use a smaller turkey breast. It was flavorful and juicy, both things that are always good to describe turkey! Enjoy!

I used a 6 quart slow cooker and a 8 pound turkey breast. Unwrap the turkey breast and pat it dry with paper towels. If you want to remove the skin you can, but I didn't because I'm lazy. Salt and pepper the breast liberally.

Place turkey in slower cooker, breast-side down. Cut up an onion in big chunks and push some pieces down next to the turkey and put a few in the rib cavity. Put the stick of butter in the rib cavity too. Pour the wine over the top.

Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness--it should register at 170°. (I cooked my 8 pound breast for 6 hours on high before removing the lid to check the temperature, and it was perfect.)

Remove from slow cooker, and let sit for about 20 minutes before carving.

4 comments:

Thanks for this recipe. Whenever I cook raw meats in the slow cooker, I always start with a high temperature to avoid food poisoning. Raising the temperature above the temps where bad bacteria grows instead of having the meats linger at lower temperatures. When the food is fragrant I lower the temperature and let it become more tender, cooking longer.